Wednesday, October 20, 2010

Old Time Egg Tart

The old time egg tarts I love the most. My dad will purposely travel all the way to the same old coffee shop to buy these, each time I went home to visit. Thank you, dad! I miss home a lot. I have once tried making this with pastry puff crust but it isn't the way I keen of and wasn't the exact crust I want. So, I tried something else.

And here's what I did.
Ingredients for Pastry Skin :
Dough (A)
120gm all purpose flour
60gm shortening
(divide into 8 portion)

Dough (B)
120gm all purpose flour
30gm icing sugar
30gm shortening
60ml water
(divide into 8 portion)

Method :
Follow instruction from here and then divide each dough into half.

(1) flatten each dough and press them to the pastry cup coated with flour.
(2) cut away the access dough at the edges.
(3) pour in egg mixtures and then bake at 185'c for about 20-25 mins.

Ingredients for Egg filling :
3 eggs
2 cups milk
180gm sugar
1 tspn fresh ginger juice
1/2 tspn vanilla extract
(Boil milk & sugar over low heat untill dissolved. Beat in the eggs, vanilla and ginger juice once the milk has cooled.)

This kind of egg tart is totally different from the common egg tart which is available at most of the cake shop that has soft buttery French pastry crust. These are best to serve warm when the crust is still crispy. And the best thing is the ginger flavour custard filling. Absolutely marvellous!


Little Inbox said...

Your egg tarts look perfect. Really.

Lyndsey said...

Good evening Kristy, I popped in before I'm off to work, and in the middle of making lunches. Are there any left? This would be wonderful right now with my coffee for breakfast. Good thing these virtual calories are easy to burn off! You can really see how different the crust is, with all the layers of flaky goodness! Very nice job, your dad would be happy with these!

Belinda @zomppa said...

You are my hero. This is my favorite to eat as a sweet dessert and I never knew how to make it. I didn't know they required two doughs!!

Pegasuslegend said...

these are certainly mouth watering and I would love one with some fresh raspberries on top your tarts are gorgeous!

Andrea@WellnessNotes said...

Another beautiful creation! And I love that they bring back memories for you... :) I think that's one of the best parts of food...

Peanutts said...

yumm I love that custard filling

Betty Ray said...

Mmmm, this looks delicious. That creamy custard with the flaky homemade dough. Very beautiful!

Emily Malloy said...

Yumm! These look so good.

My coffee could use one of these right now!

lena said...

kristy, your egg tarts definately look better than mine and the filling is so smooth.

Alice Law said...

I had some experiece making pastry crust egg tarts before, but I didn't know we can actually add on vanilla extract and ginger juice! That's awesome!

Thanks for sharing! Have a nice day!

Wai Kitt said...

The egg filling looks so moisture and smooth and next time i shall follow your way to add in the ginger juice too.

reanaclaire said...

kristy, tell me .. how much does one cost?? Can i book a dozen or two? :p

My Little Space said...

Little Inbox : Thank you very much for your compliment.

Lyndz : Thank you for spending your morning here with me. Hope you're having a great day ahead!

Belinda : Hope you will enjoy this!

Claudia : Ooo... you made it sounds so delicious! Thanks!

Andrea : Thank you! Wanna hop over for tea? ^_^

Peanutts : Thank you!

Betty : You can always enjoy this at any Dim Sum Restaurant!

Emily : Thank you!

Lena : Thanks! Glad that you like it too.

Alice : Ginger juice is the best!

WaiKitt : You'll soon addicted to it!

Claire : Eh, Ipoh dim sum restaurants serve very yummilicious egg tarts too!

Thank you everyone for stopping by and it's a pleasure for having you here. Hope you will like this recipe and enjoy.
Have a great day guys!
Cheers, Kristy

Anncoo said...

WOW Kristy, this is also one of my favorites snack. Those egg tarts really looks crispy and smooth. Love it!

Dimah said...

They look just adorable and delicious!

Pam said...

They look delicious! Mouthwatering for sure! I've never heard of ginger juice but it has to be great since the taste of ginger is so good. Thanks for sharing!

Cooking Gallery said...

The custards look so yummy...! I haven't had egg tarts for a while, you make me crave for some now....!!

divya said...

looks yummy....

Juliana said...

Oh Kristy, your egg tars look perfect, better than the ones that I see at dim sum...lovely pictures as well :-)

tigerfish said...

I agree. Your egg tarts look perfect - the filling is so smooth and silky.

Chow and Chatter said...

oh I miss these we had them a lot growing up popular in the UK they look perfect

Zoe said...

woo...I love egg tarts. You made this from scratch! well done!

Reeni said...

What gorgeous little egg tarts Kristy! Your crust looks so flaky! Save me one!

Bridgett said...

These look perfect! You are so talented, my friend.

Martha (MM) said...

These (along with all your recipes) look totally awesome! :-)

denise @ quickies on the dinner table said...

These tarts look exactly like the ones my mother used to buy from Chinatown! They are beautiful and isn't it even better when they remind you of a wonderful time in your life? :)

penny aka jeroxie said...

Nice looking tarts. :)

Hayley said...

Yes, absolutely marvellous!! *drooling*
You know egg tarts are my all time favourite! I especially like those with very very yellow color filling ;)
I really must make time and bake myself some egg tarts already ^^

Sonia (Nasi Lemak Lover) said...

great idea to add ginger into egg filling, sound better. This is perfect!

Blackswan said...

U made these?? Wow, clever gal! I'm not much of an egg-tart fan but I like those Portugese ones. Love those fluffy crusts!

My Little Space said...

Ann : Thank you!

Dimah : Thanks!

Pam : Ground the fresh ginger to squueze out the juice! Then you'll get the ginger juice.^_^

Cooking Gallery : haha.... Looking forward to your egg tarts!

Divya : Thanks!

Juliana : Oh wow, what a compliment! Thank you so much.

Tigerfish : Thanks! Glad you like it too!

Rebecca : Oh do you?

Zoe : Thank you very much!

Reeni : Of coz! You're always welcome.

Bridgett : Thank you so much for your nice coment!I'm really appreciate it.

Martha : I'm truly happy that you like it too! Hope you will enjoy all the recipes here.

Denise : Yeah, I know I been there for egg tarts before. Very delicious!

Penny : Thank you!

Hayley : You guys are really lucky because can easily get these kind of egg tarts. But not me! I have to made my own. Can't easily get those around my living area.

Sonia : Yes, the addition of ginger juice is wonderful. Very unique!

Shirley : I want to try making those portugese tarts too! Thanks!

Thank you all for visiting and spending your time here with me today. Hope you're all having a fantastic time! Enjoy!

Cheers, Kristy

Anonymous said...

Hi kristy, which part of JB you are from? This is Sandy here also from Johor

Cheah said...

Hey Kristy, I'm going to try this one out real soon!

Cheah said...

So the above recipe fetches 16 tarts of 7.5cm diameter?

My Little Space said...

Anonymous : Hi Sandy, welcome to my humble little space. I'm staying at the Northern part of Johor! Far away from JB. ^_^

Cheah : Wish you luck! Make sure you watch out the heating temperature, ya! ^_^

Thanks ladies for visiting and it's a great pleasure for having you around. Hope you're having a great day.
Cheers, Kristy

My Little Space said...

Cheah : Yes, all together 16 tarts of 7.5cm!

smallkucing said...

i love this type of tart. The skin layer one

Shirley said...

Gosh Kristy! I want one right now.

Cathy said...

Yum. My mother made something similar but without the ginger juice.Your little pies look delicious.

Elin said...

Kristy...lovely egg tarts ! I want to make this too. I prefer it a bit more brown :) Thanks for the birthday wishes and your are the first to wish me :) Thanks !

pigpigscorner said...

I like the addition of ginger, looks so good!

♥Sugar♥Plum♥Fairy♥ said...

Howdya do Kristy?
Oh this is so so delicious , u have a page full of goodies dat have me drooling here:-)

Jess @ Bakericious said...

Kristy, your egg tarts look smooth and silky, I am curious on the taste different after adding ginger juice. So.... can share one with me :)

Drick said...

what a wonderful tart Kristy, love the way you made it and the custard sounds heavenly, I know I would like these a lot

Heavenly Housewife said...

These sound wonderful. The custard on the inside seems to have such a lovely silky texture.
*kisses* HH

Rosa's Yummy Yums said...

Divine! I love old-fashioned tarts and desserts.



Fimère said...

ces tartelettes sont vraiment parfaites pour régaler mes papilles
une très bonne idée, j'aime beaucoup
bonne soirée

Anonymous said...

hi kristy, not Jb town area?
Pontian? I saw the dough of the egg tart. How come one dough is white and another is yellow where the only difference is adding water right? no butter in yr dough?

Priscilla said...

OoOoohh it looks so cremay and yummy!!

Have a great day Kristy!

My Little Space said...

smallkucing : Yes, my favourite too!

Shirley : OK, just wait me at the other side of the printer. lol! haha...

Cathy : Thank you! The ginger juice gives the whole thing a real good kick.

Elin : I like the browning in Portuguese tart but this one here! ^_^

Pigpigcorner : Ginger juice works great on this.

Mia : I'm fine, dear! Great to see you around, busy lady! haha... Hope you're all well.

Jess : I'm not sure about others but I do love it.

HH : Thank you! Glad you like it too.

Rosa : We always missed the food back home, right?

Fimere : Merci, I'm gald you like it as well.

Anonymous : I'm using the old photos to place in there. The actually colour of the dough is pale yellow. Thank you so much for visiting and your interest in making one. You can always write to me if you've any other question.
contact mail :

Priscilla : Thanks alot! Hope you will like it.

Thank you all for visiting and spending your valueable time with me today. Hope you will enjoy this recipe and have a terrific weekend ahead.
Blessings, Kristy

Karen said...

These egg tarts look wonderful! The ginger flavor must really add great flavor. I can see why you and your dad like them so much!

Angie's Recipes said...

Hey, baking queen, one to spare? Miss those egg tarts with Chinese pastry case.

Food, Fun and Life in the Charente said...

Thanks for visiting my blog. I just love your puppy photos,

This recipe looks very yummy and I will be trying it soon. I will be back. Diane

elra said...

truly delightful tarts !

My Little Space said...

Karen : ^_^ Just a great combo indeed.

Angie : Oh Wow, what a compliment! I am honoured. Thanks so much.

Diane : welcome to my humble little space. Hope you will like this tart.

Thank you very much for stopping by and it's a great pleasure of having you ladies around.
Hope you're all having a fabulous day.
Cheers, Kristy

momgateway said...

Mm grandma used to have these for midday snacks whenever we visit her. I never learned to make them...maybe it's time ...

Barbara Bakes said...

I've never had an egg tart. But it sounds like something I would love. Your little tarts look so cute.

My Little Space said...

momgateway : Haha.... hope you will like this!

Barbara : Thank you. Glad that you like it too. Enjoy!

Thanks ladies for visiting and spending your time here with me. Hope you're having a fabulous day.
Cheers, Kristy

alison said...

looks so elegant,perfect!

Carolyn Jung said...

These are my fave part of going to eat dim sum at a Chinese restaurant. I always save the custard tart for last. And your touch of adding ginger juice is so inspired. ;)

Chef Fresco said...

Oh yum! I've never had egg tart, but I'm sold!

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